| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach; washed and stems removed |
| 2 |
tb |
Onion; finely chopped |
| 3 |
tb |
Butter |
| 1 |
lb |
Ricotta cheese |
| 1 |
c |
Parmesan; freshly grated |
| 1 |
|
Egg; lightly beaten |
| 1/4 |
ts |
Nutmeg; freshly grated |
|
|
Salt & Pepper to taste |
| 1 |
c |
Flour |
| 4 |
tb |
Butter |
| 1 |
c |
Heavy cream |
| 3/4 |
c |
Parmesan; freshly grated |
INSTRUCTIONS
GNOCCHI
CREAM SAUCE
Cook the spinach with just the water that clings to it from cleaning. Cool.
Squeeze as dry as possible with hands and chop finely. Saute the spinach
and onion in the butter until soft. Transfer to a bowl. Stir in ricotta,
Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You
can mix in processor before adding the flour). Stir in flour. The mixture
will be slightly sticky. Flour hands and shape mixture into small balls,
no larger than 3/4 inch in diameter. Reflour hands whenever mixture begins
to get sticky. Dry on a floured baking tray. To freeze: place in freezer on
trays until firm. Transfer to plastic bags to store.
Cream Sauce: Simmer butter and cream in a saucepan over medium heat until
thickened, about 20 to 30 minutes. Bring a large pot of salted water to a
boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi
until they float to the top. Remove with a slotted spoon and place in a
warmed bowl. Add Cream Sauce and Parmesan cheese. Gently toss to coat
well. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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